Non-dairy creamer can produce low-fat, medium-fat and high-fat products according to the different needs of users.
superior performance
Non-dairy creamer has good water solubility, multiple emulsions and multiple dispersions, and forms a uniform emulsion in water. Non-dairy creamer can improve the internal tissue of food, increase flavor and fat, and is fine, smooth and thick, with rich milk flavor. It is a good companion of coffee products and can be used in instant cereals, cakes, biscuits and so on. , making the cake delicate and elastic. Cookies can improve crispness and are not easy to run off oil.
Non-dairy creamer has good instant solubility and strong "milk" flavor, and can replace milk powder or reduce the amount of milk in food processing, thus reducing production costs while maintaining stable product quality.
1. The fat content can be adjusted at will, ranging from 5% to 75%, and the variety of oil can also be selected as required.
2. Excellent functional characteristics (water solubility, emulsification and foaming), which can meet the processing needs of different food fields.
3. The flavor is diverse, and the product can be perfumed, dyed, seasoned or added with vitamins and trace elements.
4. Microcapsule products are easy to store, not easy to oxidize, good in stability and not easy to lose flavor.
5. It can replace expensive milk fat, cocoa butter or part of milk protein and reduce the cost.
Special non-dairy creamer for milk tea:
Representative models: 30C, 32A, 32B, Q98T, Q58T, Q550 1, Q850 1.
Fat content: 30%-35%
Moisture: ≤4.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤30MPN/g
It is recommended to mix10g of non-dairy creamer into100ml of water.
Coffee special non-dairy creamer:
Representative models: K40, 35B, Q8305
Fat content: 28%-35%
Moisture: ≤4.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤30MPN/g
Add according to everyone's taste.
Non-milk powder for baking, cold drinks and candy
Representative models: G30W, G50WA, G75W
Fat content: 30%-75%
Moisture: ≤4.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤30MPN/g
Suggestion: Take G50WA as an example, the fat content of milk can be achieved by mixing 8-9kg of non-dairy powder in 100kg of water.
Special non-dairy creamer for solid drinks:
Representative models: G20W, G20X, N30WK
Fat content: 20%-35%
Moisture: ≤4.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤30MPN/g
According to the demand of each solid beverage, it is added appropriately to enhance the flavor and lubricity.
applied range
Drinks: coffee drinks, milk drinks, instant milk powder, baby drinks, ice cream, etc.
Food: instant cereal, instant noodle soup, instant food, bread, biscuits, sauce, chocolate, rice flour cream, etc.
Product characteristics
Made of high-quality vegetable oil and casein, it is used in milk powder, coffee, cereal, seasoning and related products. It is a high-quality raw material for food production enterprises, which can effectively improve the nutritional value of products and enrich and round the taste of products.
reduce costs
Non-dairy creamer is fast-dissolving, harmonious and has a strong "milk" taste. It can replace milk powder or reduce the consumption of milk in food processing, thus reducing the production cost on the premise of maintaining stable product quality.
human health
Recent research shows that the hydrogenation of vegetable oil is actually a process in which unsaturated fatty acids of vegetable oil become saturated or semi-saturated, and trans fatty acids will be produced in this process, which will increase low-density lipoprotein and decrease high-density lipoprotein in human blood, induce arteriosclerosis and increase the risk of heart disease and cerebrovascular accident. Recently, when the composition of the food pyramid was revised in the United States, it was clearly stated that attention should be paid to trans fatty acids, and manufacturers were required to indicate the content of trans fatty acids in products. Therefore, it is not completely harmless and should not be eaten more.
other
The creamer is actually a coffee companion;
Many people like to add milk to their coffee. Coffee with milk will be lighter in color and have a better visual effect. In taste, coffee with milk is also more popular. At first, the container for milk was called "creamer", and later people called the milk added to coffee "creamer". However, liquid milk needs to be stored in cold storage, which is very inconvenient to use. In 1960s, Nestle Company developed something called "coffee companion" to replace milk as "creamer", which was translated into Chinese as "creamer". Because it is powder and does not need refrigeration, it is very popular. Later, other companies produced similar products, but "Coffee Companion" is a registered trademark of Nestle and cannot be used. Generally, it is directly called "non-creamer" or, more accurately, "coffee whitening agent".
Although coffee companion is called "non-milk" product, it actually contains milk. Casein is the most critical component and the main protein in milk. When the coffee companion was developed, casein was only a by-product in cheese production, and its price was low. No one regarded it as a "dairy product". In recent years, due to the excellent emulsifying properties, high nutritional value and soaring price of casein, manufacturers seek other cheaper protein to replace it. At present, similar products made of soybean protein and wheat protein have entered the market and become a veritable "non-grandma essence".
In the past, this product only replaced milk as a coffee whitening agent. Later, some people drank water directly, and some people added it to cakes, cream and other foods as food raw materials. Because its shape and product after flushing are very similar to milk powder and milk powder after flushing, it is also called "creamer" by Chinese people. In industry, it is more called "non-creamer".
The difference between creamer and milk powder;
Milk or milk powder was later used as a coffee whitening agent; But "creamer" was born as a coffee whitening agent, and later it was found that it had other uses. As far as their respective "coffee whitening effects" are concerned, there is no obvious difference between them, but the ingredients are quite different.
In milk: protein content is very high, about 3.4%; The fat of whole milk is about 3.6%; The other main ingredients are about 5% lactose and 0.7% minerals. The composition of dairy products produced by different breeds of dairy cows in different places is different.
The creamer of coffee whitening agent has two core indexes: one is good whitening effect; Second, it is easy to disperse. The former mainly depends on the solid content in creamer and the size of fat particles. The smaller the particle, the whiter it is. The latter is not only affected by the particle size, but also related to the adhesion between particles.
Because protein is far more expensive than fat, we will try our best to reduce the consumption of protein and increase the content of fat (usually vegetable oil) in the production of creamer. Generally speaking, before the liquid creamer is dried into a solid, the concentration of protein will not exceed 1%, while the concentration of oil is about 10%. In order to obtain the taste and taste similar to milk, about 10% corn syrup will be added. If such protein content is not enough to effectively emulsify these oils, a small molecular emulsifier will be added. Small molecular emulsifier not only greatly improves the emulsification efficiency, effectively reduces the particle size, thus increasing the whiteness, but also helps the particles to disperse well in water.
It is not difficult to see that the "creamer" born as a coffee whitening agent is only to pursue morphological similarity and low cost. Because people don't drink coffee and don't add coffee partners to get the nutrition in milk, in this sense, creamer is a successful product. However, compared with milk powder, the "low protein and high fat" of creamer does not conform to the "healthy diet" pursued by modern people. With its low cost, it was used as milk powder in the name of "creamer" from the beginning, which made a lot of profits-this is a kind of deception.
There is no direct relationship between creamer and hydrogenated oil:
The domestic panic about creamer comes more from the concern about hydrogenated oil.
In the production process of creamer, the shape and taste of the finished product are better if the oil with high melting point is used. The fat in vegetable oil is mainly unsaturated fatty acid, so it has a low melting point and is liquid at room temperature. Hydrogenation of partially unsaturated bonds by catalytic reaction can increase the melting point of vegetable oil, thus increasing the stability of oil and its application performance in food processing. Hydrogenated oil was just beneficial to the production of creamer, so it was once widely used, and the name "non-creamer" came from it.
But later scientific research shows that hydrogenated oil contains more trans-unsaturated fatty acids. These trans fatty acids are not good for human health, but harmful to health, so they have always opposed the use of hydrogenated oils.
However, trans fatty acids are not harmful. FDA and WHO believe that eating 2 grams of trans fatty acids every day has no obvious effect on human health, so a certain amount of trans fatty acids is allowed in food. If creamer is only used as a coffee whitening agent, it is difficult for the human body to consume more than 2 grams per day; Therefore, at present, many creamers in the American market are still produced with hydrogenated oil. If creamer is washed with water or used as raw material to make other foods, it may consume too much trans fatty acids, which is not good for human body.
After all, this way to produce creamer only hopes that the melting point of oil is high enough, and it can't just rely on hydrogenated oil. In fact, even ordinary vegetable oil can be made into qualified products. The creamer produced now may not use hydrogenated oil at all.